By Gabriele Caglio
Risotto - Gorgonzola and walnuts
6 steps
Prep:20minCook:20min
Risotto is one of the main Italian traditional dishes. Perfect for a dinner with family and friends, it is versatile and you can combine it whit a lot of ingredients. This version is with gorgonzola and walnuts.
Updated at: Sun, 17 Sep 2023 18:21:44 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories666.9 kcal (33%)
Total Fat40 g (57%)
Carbs55.3 g (21%)
Sugars1.9 g (2%)
Protein18.1 g (36%)
Sodium1595.2 mg (80%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Prepare the vegetable stock and keep it hot.
Pot
Lid
CooktopHeat
vegetable stock100mlStep 2
Mince the onions until they are quite small, so they can melt while cooking.
Cutting Board
Knife
onion10gStep 3
Mince the onions until they are quite small, so they can melt while cooking.
Wooden SpoonPotCooktopHeat
carnaroli rice60gonion10g
olive oilStep 4
Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.
Wooden Spoon
LadleCooktopHeatvegetable stock100ml
white wine30gStep 5
Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir. Add half of the gorgonzola and walnuts when you are about half way through the cooking time.
CooktopHeatLadleWooden Spoon
walnuts20gvegetable stock100ml
salt
pepperStep 6
When the rice is ready, switch of your stove, ad a bit of grated parmesan and what is left of the gorgonzola and walnuts. Stir for a couple of minutes before serving.
Wooden Spoonwalnuts20g
grated parmesanNotes
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